Onion Pickle 2

A bold and tangy mustard-based onion pickle with garlic, green chilies, and vinegar, matured slowly for deep, sharp flavors.

Ingredients

1. Mustard oil – 1 cup
2. Black mustard seeds – 4 tbsp
3. Red chili powder – 2 tsp
4. Turmeric powder – 1 tsp
5. Vinegar – 3 tbsp
6. Sugar – 2½ tbsp
7. Salt – ½ tbsp
8. Dry mango powder (amchoor) – 3 tbsp
9. Green chilies – 15–18
10. Garlic cloves – 30
11. Ginger (crushed) – 1½ tbsp
12. Onions – 900 gms
13. Ascorbic acid – ½ tsp

Method

1. **Prepare oil

   • Heat mustard oil until it reaches smoking point
   • Switch off heat and allow the oil to cool completely

2. **Make spice paste

   • Grind mustard seeds, red chili powder, turmeric, vinegar, sugar, salt, and dry mango powder
   • Blend into a smooth, thick paste

3. **Combine ingredients

   • Add the prepared paste to the cooled oil
   • Mix in onions, green chilies, garlic, crushed ginger, and ascorbic acid

4. **Mix and store

   • Stir thoroughly until everything is well coated
   • Transfer to sterilized jars and ensure a thin layer of oil covers the pickle

5. **Mature pickle

   • Refrigerate for 3–4 weeks
   • Use once flavors are fully developed